Italian Sour Cream Saronno Cake
- Ingredients:
- 17
- Serves:
-
1
ingredients
- 2 eggs, separated
- 1 cup coconut, shredded
- 1⁄2 cup pecans or 1/2 cup walnuts, ground
- 2 teaspoons pecans or 2 teaspoons walnuts, ground
- 1 package pudding (included butter recipe cake mix)
- 1⁄2 cup brown sugar
- 1 cup sour cream
- 1⁄2 cup water
- 2 eggs
- 1⁄2 cup amaretto di saronno liqueur
- 6 maraschino cherries
-
Glaze
- 1 cup confectioners' sugar, sifted
- 2 tablespoons amaretto liqueur
- 2 -4 tablespoons water
- 1 tablespoon corn syrup
- 2 tablespoons cocoa
- 1 tablespoon butter, softened
directions
- In a small bowl, beat 2 egg whites until foam.
- Gradually add brown sugar.
- Beat until stiff peaks form, about 3 minutes.
- Fold in coconut and ground nuts.
- Spread meringue on bottom and up sides of generously greased 10-inch tube pan to within 1 inch of the top of the pan.
- In large bowl, blend cake mix, sour cream, Amaretto, water, whole eggs, and remaining 2 egg yolks at low speed until moistened.
- Beat 2 min.
- at high speed.
- Pour batter evenly on top of meringue in pan.
- Bake at 350 for 55-60 minutes until done (use toothpick test). Cool upright in pan for 10 minutes.
- Loosen sides and invest into serving p late. Cool completely.
- Spoon glaze over top of cake, allowing some to run down sides.
- Sprinkle with remaining 2 tsp. ground nuts and garnish with cherries.
- In a small bowl, blend all ingredients until smooth.
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